Roasted Butternut and Baby Kale Salad
Active Time: 45 minutes • Total Time: 10 minutes
Yields: 4 Servings
- 1 1/2 pound butternut squash
- 2 tablespoon olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon honey
- 4 ounce Earthbound Farm Organic Baby Kale
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint
- 1/3 cup Sicilian Vinaigrette
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries or cherries
- 1/4 cup chopped toasted hazelnuts or pecans
If you haven’t tried our Organic Baby Kale, you’re in for a treat. The baby leaves of this super-healthy green make a tender, tasty salad with enough texture to stand up to a lot of ingredients.
Here we’ve combined cubes of roasted butternut (or use any variety of winter squash you like), dried cranberries, feta cheese and toasted hazelnuts. Then we’ve finished it with a drizzle of our zesty Sicilian Vinaigrette for a delicious salad that’s worthy of celebration!
Position a rack in the middle of the oven and preheat to 400 degrees F. Spray a rimmed baking sheet with vegetable oil spray.
Toss the cubes of squash with the olive oil and season with salt and pepper. Transfer the squash to the prepared pan and arrange in a single layer so the pieces don’t touch. Roast for 10 minutes, then turn the squash pieces and continue baking until the squash is tender and slightly caramelized. Drizzle with the honey and let cool.
Place the baby kale, half of the parsley and half of the mint in a large bowl. Add some of the Sicilian Vinaigrette, tossing to coat the greens.
Transfer the greens to a large platter or shallow bowl. Sprinkle the squash, feta, cranberries, nuts and the remaining herbs over the greens. Drizzle with more of the dressing to taste and serve immediately.
Note: We recommend using fresh butternut squash in this recipe, which gives you closer control over the doneness of the roasted cubes.